Sam is a native of Sarasota and one of my favorite bartenders. His loyal island customers call him “The Mayor”. Sam has been making magic at Pattigeorge’s on the Gulf of Mexico Drive in Longboat key for many years.
Sam told me about his spontaneous blueberry mimosa. One Sunday noon, he made a puree of plump, fresh, local blueberries. He muddled them and put the syrup (to taste) in a chilled flute glass. Then he added the blueberry puree to a mimosa (fresh o.j. and sparkling white wine or champagne).
A friend had a sip and ordered one, then another. He made 20 blueberry mimosas before running out of the berries. Now it is a staple for Sunday Brunch.
Brenda C. Hill
Books By Hills
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Author: Brenda Hill
As a longtime food writer for Where Magazine New York City, Brenda Hill, along with her writing partner, Maralyn Hill (no relation), writes and publishes books about chefs, food and international travel. They co-authored "Our Love Affairs with Food & Travel" and joined French Master Chef Herve Laurent in writing "Cooking Secrets: The Why and How" Brenda has been active in the California Writer's Club, IFWTWA, and the Santa Barbara's Writers Conference. Brenda Hill and her partner Maralyn Hill conduct marketing and writing seminars. Maralyn and I will be heading back to Rancho La Puerta in July to give our presentation on writing and marketing your book, as well as bringing back some freshly picked off the farm nutritious and tasty recipes.
